Zatarain Jambalaya

  • Yield: 10 servings


2boxes Zatarain Jambalaya (regular) rice
1pound Precooked sausage (Polish or Kielbasa) sliced into 1/4
1pound cooked shrimp (tails off)
4medium boneless chicken breasts, cut into bite-sized pieces
1medium Green pepper (sliced into slivers)
1medium white or yellow Onion
1cup Celery (sliced into 1/4
1can 8 0z tomatoe sauce
3small Ripe tomatoes (cut up into small pieces
2tablespoons Cooking Oil
1cup white wine
1/2tablespoon Salt and Pepper


  1. Add 2 T oil in skillet and sautee onion, pepper and celery til soft.  Set aside.
  2. Saute chicken pieces until done (juices run clear when pierced).  Set aside
  3. In same skillet, brown sausage.  Add vegetables back into skillet plus the tomato sauce, the wine and the diced tomatoes.  Simmer and scrape up sausage bits.
  4. In large 2 1/2 qt. saucepan, add 5 cups of water (Note:  2 1/2 c water per box of Zatarain)
  5. Add chicken and sausage in saucepan
  6. Add 2 boxes of Zatarain’s Jambalaya Rice
  7. Add vegetables from skillet.  Cover and bring to a boil.  Reduce heat and simmer for 25 minutes.
  8. Stir occasionally and test rice for doneness.
  9. Fold in precooked shrimp.  Ready to serve with a fresh green salad and fresh French or Italian bread.  Yum!